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Cajun Stuffed Bell Peppers




Source of Recipe


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Recipe Introduction


This recipe is almost a two-day process, make a large batch (double or triple the recipe) freeze some and keep some to eat now. Use the largest bell peppers you can find---the first ones of the summer season are usually wonderful for this dish.


List of Ingredients




4 large bell peppers
Water to cover
1 tbsp baking soda
2 tbsp salt
1 stick butter, unsalted
3 tbsp olive oil, extra virgin
1 large onion, finely chopped
2/3 c celery, minced
1 large eggplant, peeled and cut into cubes
1/2 c bell pepper, chopped
4 cloves garlic minced
1/4 c fresh parsley, minced
1/2 lb ground sirloin
1/2 lb shrimp, peeled and deveined, chopped
1/2 lb pure pork sausage, finely chopped
3 c french bread, torn into pieces
1/2 c milk
3 large eggs
1 tsp Cajun Seasoning Mix (recipe located in "make your own mixes" category)
1 tsp garlic powder
1 tsp onion powder
1 tsp Tabasco
1/2 tsp cayenne pepper
1/2 c seasoned bread crumbs

Preheat the oven to 350 degrees. Split the peppers in half, lengthwise. Remove the centers and membranes, wash them, place them in a large saucepan, then cover with water. Add the salt and soda and parboil the peppers over med. heat for 5 min. Remove when done and refrigerate in a tightly covered bowl until ready to use.

In a large heavy skillet, over med.-high heat, add the butter and let it melt. When the butter had melted add the olive oil and saute' the onions, celery, eggplant,bell pepper, and garlic for 7 min. over med. heat, stirring constantly. Add the parsley, ground meat, shrimp, and sausage and continue to saute' for 10 more minutes, stirring constantly. Ina large bowl, add the french bread and dampen it with the milk. When the milk has been soaked up by the bread, squeeze as much of it as you can from the bread and discard.

Once the milk is discarded, add the eggs and blend in well with the softened french bread. Pour in the sauteed meats and vegetables and blend together well. Season with the remaining ingred. except for the bread crumbs and mix together well. Pour into a baking dish and bake in the oven for 1 1/2 hours at 350 degrees. When done, remove from the oven and let it cool for 10 min., then tightly cover with plastic wrap and refrigerate for at least 4 hours.

When the time has elapsed and you are ready to stuff the peppers, take the peppers and the stuffing mix from the refrigerator and fill each of the peppers with the chilled stuffing mix. Place on a lightly greased baking sheet and top each pepper with the bread crumbs. Broil about 10 inches from the heat for about 15 min or until the peppers are warm and the top is a golden toasted brown. Serve at once. Serves 4 to 8 with either one or two peppers per person.

Recipe